Beef chuck roast braised in a rich wine and tomato broth with mushrooms, onions, garlic, red bell pepper, and herbs, cooked low and slow until meltingly tender and served over garlic mascarpone mashed potatoes.
This is a cozy, comforting dinner that feels like a warm hug on chilly nights — perfect from autumn through early spring.
I reach for dishes like this when I want something unfussy but deeply satisfying. Braising is the ideal technique for turning inexpensive, well-marbled cuts into tender, flavorful meals. The long, gentle cook in a modest amount of liquid breaks down connective tissue and concentrates flavor, leaving a luscious sauce to spoon over the meat.
Chuck roast is particularly well suited to braising: it’s affordable, carries enough fat to stay moist, and develops rich flavor as it cooks. If a recipe calls for short ribs or brisket but you prefer a cheaper option, chuck roast is an excellent swap.
How to braise beef
Begin by cutting a 4-pound chuck roast into eight roughly equal pieces (about ½ lb each). Season the pieces generously with salt and pepper and lightly dredge them in flour. Smaller portions will become tender more predictably in a few hours, and the flour helps form a savory crust while also thickening the braising liquid.
Heat oil in a heavy, oven-safe pot until shimmering and sear the floured beef in batches until well browned on all sides. Browning creates caramelized flavor that enriches the sauce.
Remove the seared beef and, in the same pot, add butter and cook sliced onions until soft and just beginning to brown. Add sliced mushrooms and chopped red bell pepper, then garlic, crushed red pepper, and an Italian seasoning blend. Cook briefly until the garlic is fragrant.
Pour in dry white wine and raise the heat to reduce most of the liquid; this concentrates the wine’s flavor while allowing the alcohol to evaporate. Add chicken stock, diced tomatoes, and a splash of Worcestershire sauce. Return the beef to the pot, nestling the pieces into the sauce with fresh rosemary sprigs and bay leaves.
Bring the mixture briefly to a boil on the stovetop, cover, and transfer to a 325°F oven. Braise covered for about 2 hours, then remove the lid and continue roasting for another 1½–2 hours until the meat is fork-tender and the sauce has thickened.
How to make garlic mascarpone mashed potatoes
These mashed potatoes are creamy and a little decadent thanks to mascarpone and slow-cooked garlic. If you can’t find mascarpone, substitute 4 oz cream cheese plus 2 tablespoons butter — cream cheese is tangier, so use less.
Peel about 3 pounds of Yukon Gold potatoes and cut them into 2–3 inch chunks. Place the potatoes in a pot of cold, lightly salted water — starting them in cold water ensures they cook evenly from edge to center. Bring to a simmer and cook until the potatoes are very tender, about 20 minutes.
While the potatoes simmer, gently cook roughly chopped garlic in 1/4 cup extra-virgin olive oil over low heat until the garlic is soft and golden, about 13–15 minutes. Stir in 1/2 cup whole milk, bring back to a simmer, then keep warm.
When the potatoes are done, drain them and transfer the hot potatoes to a bowl with 8 oz mascarpone. Let sit briefly so the heat softens the cheese. Add the warm garlic-infused milk and 1/4 teaspoon black pepper, then mash to your preferred consistency using a stand mixer with a paddle, a potato masher, or a hand masher. Taste and season with additional salt and pepper.
Pro tip: Always start potatoes in cold water so the outside doesn’t overcook before the center is done.
How to serve Tuscan Braised Beef
When the beef is finished, stir in a generous handful of chopped fresh parsley and adjust seasoning with salt and pepper. Spoon mashed potatoes onto plates, place a piece of braised beef on top, and ladle over plenty of the braising sauce. Finish with a sprinkle of grated Parmesan if you like.
What to serve with Tuscan Braised Beef
This braised beef pairs beautifully with simply roasted vegetables. Roasted cabbage is an especially delicious and easy side: high heat caramelizes the edges while leaving the center tender. Because the cabbage roasts at a higher temperature than the beef braises, roast it ahead of time and rewarm it in the oven for the final minutes of the beef’s cooking time.
What to do with leftovers
Leftover braised beef reheats beautifully and makes an excellent filling for pot pies, hand pies, or layered casseroles. If you want extra to use later, double the recipe: cook 6 pounds of chuck roast and increase the wine to 1 1/4 cups, chicken stock to 2 1/2 cups, and Worcestershire sauce to 2 tablespoons.
More comfort food recipes
- Homemade Meatballs and Marinara
- Zuppa Toscana with Bacon, Sausage, Potatoes, and Cream
- Pasta Bolognese
- Rosemary Braised Steak Tips over Quinoa
- Slow Cooker Tri-Tip Steak with Fennel and Coriander Gravy
- Classic Meatloaf (with Sausage)
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📖 Recipe
Tuscan Braised Beef with Garlic Mascarpone Mashed Potatoes
Tender braised beef in a savory wine-tomato sauce with mushrooms and peppers, served over silky garlic mascarpone mashed potatoes. Leftovers are perfect for a pot pie filling.
1 hour
4 hours
5 hours
Ingredients
For the Tuscan Braised Beef:
- 4 lbs beef chuck roast
- Salt and pepper
- ½ cup all-purpose flour
- ¼ cup grapeseed oil (or canola oil)
- 1 large yellow onion, halved and thinly sliced
- 3 tablespoons butter
- 8 ounces baby Bella mushrooms, sliced
- 1 red bell pepper, seeded and diced
- 1 tablespoon minced garlic
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons Italian seasoning
- 1 cup dry white wine
- 1½ cups chicken stock
- 28 oz can diced tomatoes
- 1 tablespoon Worcestershire sauce
- 3–4 sprigs fresh rosemary
- 2 bay leaves
- ¾ cup chopped fresh parsley
- Optional: grated Parmesan for serving
For the Garlic Mascarpone Mashed Potatoes:
- 3 lbs Yukon Gold potatoes
- ¼ cup extra virgin olive oil
- 8 large cloves garlic, roughly chopped
- 8 oz mascarpone (or 4 oz cream cheese + 2 tbsp butter)
- ½ cup whole milk
- Salt and pepper
Instructions
- Preheat the oven to 325°F (160°C).
- Cut the chuck roast into eight ½-lb pieces. Season generously with salt and pepper and dredge in flour, shaking off excess.
- In a large, ovenproof pot, heat the oil until shimmering. Sear the beef in batches until deeply browned on both sides, about 4 minutes per side. Transfer to a plate.
- Pour out excess oil, add butter, and sauté the onions with ½ teaspoon salt until soft and turning golden. Add mushrooms and red pepper and cook until the mushrooms brown, about 5–6 minutes.
- Add garlic, red pepper flakes, Italian seasoning, and another ½ teaspoon salt and a grind of black pepper. Cook 1 minute, then add the wine and simmer until most of the liquid has evaporated.
- Stir in the chicken stock, diced tomatoes, and Worcestershire sauce. Return the beef to the pot, nestling pieces into the sauce. Tuck rosemary sprigs and bay leaves among the meat.
- Bring to a boil, cover, and transfer to the oven. Braise covered for 2 hours, then remove the lid and continue roasting 1½–2 hours more, until the meat is very tender.
Make the Garlic Mascarpone Mashed Potatoes:
- Place potatoes in a pot, cover with cold water, and add 1 tablespoon salt. Bring to a boil, then simmer until fork-tender, about 20 minutes.
- While the potatoes cook, gently simmer garlic in olive oil over low heat until soft and golden, about 13–15 minutes. Stir in milk, heat to a simmer, then remove from heat and keep warm.
- Drain the potatoes and transfer them while hot to a bowl with the mascarpone. Add the warm garlic and milk, season with ¼ teaspoon pepper, and mash until mostly smooth. Taste and adjust salt and pepper.
To Finish and Serve:
- Stir chopped parsley into the braised beef and taste for seasoning.
- Spoon mashed potatoes onto plates, top with a piece of braised beef, and ladle over sauce. Add grated Parmesan if desired.
Nutrition Information:
Yield: 8 servings. Amounts per serving are estimates and will vary with portion size.
